Roasted cauliflower with Sa'atar dressing

For the cauliflower:

• 1 medium cauliflower
• 2 tablespoons olive oil, plus extra for drizzling
• 3 teaspoons The Spice Club Za'atar Mix

For the za'atar yogurt sauce:

• 2 teaspoons za'atar
• 3 tablespoons freshly squeezed lemon juice
• 1 clove garlic, grated or finely chopped
• 2 tablespoons olive oil
• 250 ml Greek yoghurt

Optional garnish:

• 30 g shelled pistachios, coarsely chopped
• 30 g fresh mint leaves, chopped

1. Preheat the ovenat 220 °C.
2. Prepare the cauliflower: Rinse the cauliflower well. Cut the bottom of the stem flat so that the cauliflower can stand firmly on a baking sheet. Leave the core intact and remove any excess leaves, but leave some of the leaves on.
3. Boil the cauliflower: Fill a large pot with about 4 inches of water and bring to a boil. Carefully place the cauliflower in the pot, head side up. Cover the pot and simmer the cauliflower over medium heat for 8 minutes. Carefully remove the cauliflower from the water with a slotted spoon or tongs and place it on a baking sheet, stem side down. Let it cool and dry for about 15 minutes.
4. Apply olive oil and za'atar: Drizzle the cooled cauliflower with 2 tablespoons of olive oil and sprinkle with The Spice Club Za'atar Mix. Make sure the spice mix is ​​evenly distributed over the top and sides.
5. Roast the cauliflower: Place the baking sheet in the oven and roast the cauliflower for 25-30 minutes, or until golden brown and crispy on the outside.
6. Make the za'atar yogurt sauce: In a small bowl, combine the za'atar, lemon juice, grated garlic, 2 tablespoons olive oil, and Greek yogurt. Stir until smooth and set aside.
7. Serve the cauliflower: Remove the cauliflower from the oven and place on a serving platter. Drizzle the za'atar yogurt sauce over it or serve separately.
8. Garnish optionalwith chopped pistachios, fresh mint or parsley.